Mushroom Bourguignon
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Ingredients
4 servings
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
- 1/2 carrot, finely diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1 1/2 tablespoons all-purpose flour
- 1 cup pearl onions, peeled (thawed if frozen)
- Egg noodles, for serving
- Sour cream and chopped chives or parsley, for garnish (optional)
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Preparation
Step 1
Heat one tablespoon of olive oil and one tablespoon of butter in a medium Dutch oven or heavy saucepan over high heat.
Step 2
Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from the pan.
Step 3
Lower the flame to medium and add the second tablespoon of olive oil.
Step 4
Toss the carrots, onions, thyme, a few good pinches of salt, and several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned.
Step 5
Add the garlic and cook for just one more minute.
Step 6
Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half.
Step 7
Stir in the tomato paste and the broth.
Step 8
Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender.
Step 9
Add the pearl onions and simmer for five minutes more.
Step 10
Combine the remaining butter and the flour with a fork until combined; stir it into the stew.
Step 11
Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
Step 12
To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional), and sprinkle with chives or parsley.
Step 13
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Chef's notes
This recipe offers a vegetarian alternative to the traditional Beef Bourguignon.
It can be made as a weekday night dinner since it doesn't require long braising.
Can be served to vegetarians, and the rich flavors ensure nobody misses the meat.
